Strawberry Shortcake
THM:S, Low carb, Sugar free, gluten and nut free
Serves: 6-8
  • ⅓ cup + 2 T coconut flour
  • ¼ cup + 2 T oat fiber (use gluten free if necessary)
  • 1¾ tsp. baking powder
  • ¼ tsp. THM Pure Stevia Extract Powder
  • ¼ tsp. xanthan gum
  • 4 eggs
  • ¾ cup water
  • 6 T salted butter, melted
  • ⅓ cup Greek yogurt or sour cream
  • 1 tsp. vanilla extract
  • Homemade whipped cream sweetened with a low-glycemic sweetener of choice
  • Sliced fresh strawberries
  • Unsweetened almond milk, optional (not nut free)
  1. Whisk the dry ingredients together.
  2. Add the wet ingredients to the dry ingredients and beat with a hand mixer until just combined.
  3. Spread into a greased 9 inch pie plate and bake at 350 degrees F for 25 minutes or until a toothpick comes out cleanly and the top is dry and not soggy.
  4. I prefer this shortcake cold after overnight refrigeration. You can also eat it lukewarm, but I don't recommend eating it piping hot out of the oven because it needs some time to firm up after baking. Store leftovers in the refrigerator.
  5. Serve with homemade whipped cream, sliced strawberries, and unsweetened almond milk if desired. Enjoy! EDIT: I also like to add some stevia-sweetened vanilla Greek yogurt and a smear of peanut butter (not nut free) to the mix, omitting the almond milk since the shortcake is moist enough on its own, for the ultimate afternoon snack. Yum!
  6. NOTE: After getting married, I baked this in the gas oven in our rental house and it took more like 35 minutes. Check it at 25 minutes and then frequently after that until the shortcake is risen in the middle and not soggy and a toothpick inserted into the center comes out cleanly.
Recipe by Briana Thomas at